Go Back

Mango Chaat

A wonderfully refreshing sweet and sour streetfood inspired salad
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Gujarati
Servings: 2
Author: Urvashi Roe


  • 50 g fresh tamarind pulp
  • 1 400 g tin boiled new potatoes
  • 1 400 g tin chickpeas
  • 12 cherry tomatoes
  • A few pieces of fresh coconut – try the supermarket snackpack section
  • 1 small onion
  • 1 barely ripe mango
  • Handful fresh coriander chopped
  • 1-2 tsp salt
  • 1-2 tsp red chilli flakes
  • 1 tsp amchur – dried mango powder – optional


  • Put the fresh tamarind pulp into a cup with a few tablespoons of water and set aside for about 30 minutes.
  • Drain the potatoes, chop them into small 1 cm cubes and then put them into a large mixing bowl and add the drained chickpeas.
  • Coarsely chop the onion and add that in along with the chopped coriander.
  • Chop the tomatoes in quarters and add them in.
  • Chop the mango into cubes and add it in.
  • Slice the coconut into 1 cm or so strips and add them in.
  • The tamarind should now be soft and squishy. Strain it through a sieve to remove the stones and fleshy pith and then pour it into the bowl.
  • Mix all the ingredients in the bowl together and then season to your taste with the salt and chilli.
  • Spoon the mixture onto a plate and then sprinkle over some of the amchur if you have it.